Print

Creamy Roasted Butternut Squash Soup with Brown Butter Sage

creamy roasted butternut squash soup - featured image
Print Recipe

A quick and cozy soup featuring roasted butternut squash pureed to silky smoothness and finished with nutty brown butter sage for a rich, comforting flavor.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth (low sodium preferred)
  • 1/2 cup heavy cream (optional; can substitute with coconut cream for dairy-free)
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon maple syrup (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel the butternut squash carefully. Slice it in half lengthwise, scoop out seeds, then cut into roughly 1-inch cubes. Toss the cubes with olive oil, salt, and pepper on a baking sheet.
  3. Spread the squash in a single layer and roast for 25-30 minutes, tossing halfway through, until golden and tender.
  4. While the squash roasts, melt butter in a large pot over medium heat. Once melted and foamy, add sage leaves and cook until crispy and fragrant, about 2-3 minutes. Remove sage leaves and set aside on a paper towel to drain.
  5. Add chopped onion to the brown butter in the pot. Sauté for 5-7 minutes until translucent and soft. Add minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
  6. Add the roasted butternut squash to the pot along with vegetable broth. Bring to a simmer and let cook for 10 minutes to marry the flavors, stirring occasionally.
  7. Use an immersion blender to puree the soup until silky smooth. If using a countertop blender, work in batches and be cautious with hot soup.
  8. Stir in heavy cream (if using), ground nutmeg, and optional maple syrup. Season with salt and freshly ground pepper to taste. Warm through but do not boil after adding cream.
  9. Ladle soup into bowls and garnish with crispy brown butter sage leaves. Serve immediately.

Notes

Do not skip roasting the squash to develop deep caramelized flavor. Watch the brown butter carefully to avoid burning. Use fresh sage leaves for best aroma and crispiness. If soup is too thick, add broth or water; if too thin, simmer longer uncovered. For vegan version, substitute butter with vegan margarine and heavy cream with coconut or cashew cream.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, brown butter sage, fall soup, easy soup recipe, vegetarian soup, gluten-free soup

Find it online: https://gleamgulp.com/creamy-roasted-butternut-squash-soup-recipe-easy-brown-butter-sage/